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6
Easy
3 hr
Published 2024
A custard-filled choux bun is an all-time classic, with different variations found across many European cuisines, including Italian. Here, I’ve elevated a classic choux bun to a plated dessert with ingredients that always work beautifully together.
Beat the butter with the sugar and vanilla until smooth, then add the sifted flour and a pinch of salt. Mix until combined. Wrap the dough in cling film and refrigerate for 2 hours. After chilling, roll the craquelin between two sheets of parchment until about 2mm thick. Cut out 4–5cm circles using a pastry ring and st